Butter Bean Soup -Vegetarian or Not

It feels like we went to bed one night and the next morning it was soup season here in Philly... This Butter Bean Soup is a quick 30 minute meal that only gets better the next day:@) Canned beans are easy to use and always consistently creamy. Make this vegetarian/vegan by using vegetable broth, or we can also use chicken broth, which is what I did. Depending on where you shop and the sales, I think this meal for 4-6 people can be made for about $4. If you're a bean lover like me, don't hesitate to give this a try folks!

Recipe is easily cut in half.

And this freezes beautifully too:@)

📌My Beans Pinterest Board HERE.

Butter Bean Soup -from here

1 Tblsp olive oil

1 onion, diced

3 cloves garlic, minced

1/2 tsp smoked paprika

1/2 tsp Italian seasoning

1/4 tsp thyme

1/4 tsp cayenne pepper

2 medium carrots, diced

2 medium celery ribs, diced

2 (14 oz) can butter beans, drained

1 c water *If optionally mashing beans

2 c broth, vegetable or I used chicken

1 bay leaf

S&P to taste

*I had some fresh parsley in the garden, so I added it  for garnish

1. Heat oil, cook onion for a few minutes, add garlic and cook for another minute.
2. Add everything to pot, bring to a boil, reduce heat and simmer for about 25 minutes or until vegetables are tender.
3. *Optional, remove some of the beans to a food processor and blend until smooth for a creamier texture. You can click the original recipe for full instructions. I just mashed some beans with a fork.

Enjoy a hearty meal and

Have a Happy Day:@)